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Umngqusho (Samp and Beans with Potatoes)
Umngqusho (Samp and Beans with Potatoes) is a traditional South African recipe for a classic stew of samp (cracked hominy) with beans and potatoes cooked in a tomato base flavoured with stock cubes and curry powder. The full recipe is presented here and I hope you enjoy this classic South African version of: Samp and Beans with Potatoes (Umngqusho).
prep time
20 minutes
cook time
95 minutes
Total Time:
115 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesBean RecipesSouth-africa Recipes
This is a traditional Xhosa dish from South Africa that uses curry powder as a flavouring and mixes potatoes and tomatoes with the samp and bean base. Traditionally the samp and
beans are soaked over night, but you get a better flavour if you cook the dried corn kernels and beans without soaking. Samp is a form of dried corn kernel (like hominy) that, unlike hominy, is cracked.
Ingredients:
280g samp (cracked hominy)
420g beans (eg black-eyed peas, sugar beans or pinto beans)
1 onion
3 potatoes
1 large tomato
3 tbsp olive oil
salt, to taste
2 Maggi cubes (or vegetable stock cubes)
3 tsp
curry powder
Method:
Combine the samp and the beans in a bowl and wash thoroughly. Drain then turn into a large pot and cover with about 1.4l water. Bring to a boil, reduce to a simmer then cook the samp and bean mixture until they start becoming soft (check every 30 minutes to ensure that there is enough water).
When the samp and beans are slightly soft, but not done (they should need about a further 30 minutes to finish cooking when they have reached the right stage) drain all but 500ml of the water then add all the remaining ingredients. Stir well to combine, return to a simmer, cover the pan and continue cooking for 30 minutes more, or until the beans are very soft.
Serve hot.
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